Bring a small pot with 1 1/2 cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. Fluff grains with a fork, cover, and set aside. While rice cooks, prepare ingredients.

Cut broccoli florets into bite-sized pieces. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Mince garlic. Stem, seed, and slice red bell pepper into thin 1/4" strips. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper.

Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook 2 minutes per side, or until browned and shrimp reaches a minimum internal temperature of 145 degrees. Remove shrimp to a plate. No need to wipe pan clean.

Return pan used to cook shrimp to medium-high heat. Add 2 tsp. olive oil, broccoli, red bell pepper strips, white portions of green onion, and garlic (to taste) to hot pan. Cook, stirring often, until vegetables just begin to soften, 2 minutes. Lower heat to medium.

Add evaporated milk and honey to pan, and bring to a simmer. Cook until sauce thickens slightly, 1 minute. Stir in walnuts and shrimp and cook until shrimp are warmed through. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Place a serving of rice on a plate and top with shrimp and vegetables. Garnish with green portions of green onion.